Travel Reference
In-Depth Information
Best
Food
Shanghai is the white-hot crucible of China's economic makeover, and the fizz-
ing sense of excitement also fires up its kitchens. The city is as much a magnet
for regional Chinese chefs as it is for superstar toques from around the globe, and
has staked a formidable claim as the Middle Kingdom's trendiest dining destina-
tion.
Shanghainese
You can't come to Shanghai without sampling its own, celebrated local cuisine, which is
generally sweeter than other Chinese cuisines. Standout dishes to try include braised pork
belly, drunken chicken, smoked fish and the local dumpling varieties: xiaolongbao (
steamed or soup dumplings) and shengjian ( fried dumplings).
Regional Chinese
China's a big, big place, but luckily its flavours converge in Shanghai. You don't have to
trek to far-flung Kashgar for Uighur noodles or Hunan for Mao's stewed pork. Spicy
Sichuanese restaurants have come to town, so there's no need to hoof it to Chengdu, while
Yunnanese chefs have shuttled in from Kunming. Don't be afraid to experiment - there's
sure to be plenty you can't find at home, so do as the Shanghainese do and dig in with
those chopsticks!
Top Tips
Tipping is not done in the majority of restaurants. High-end international restaurants are another matter: while tip-
ping is not obligatory, it is encouraged.
Most of the listings in this guide have English and/or picture menus.
Reservations a few days in advance are necessary for more popular restaurants.
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